- 225g self-raising flour
- 2 level tsp baking powder
- 1 large orange, zest of
- 225g butter, softened
- 225g caster sugar
- 4 large free-range eggs
- To make the icing:
- 100g butter, softened
- 450g icing sugar
- 100g chocolate (70% cocoa solids), melted and cooled
- 3-4 tbsp orange juice
- Few drops of Asda Black and Orange Food Colouring
Grease two 20cm shallow round cake tins and line the bases. Pre-heat the oven to 180C/160C Fan/Gas 4. Sift the flour and baking powder into a bowl. Add the orange zest, butter, caster sugar and eggs, and beat together.
Divide between the tins and level the tops. Bake for about 25 minutes or until the top springs back when lightly pressed. Leave to cool on a wire rack.
Beat the butter for the icing with 200g icing sugar until light and creamy. Beat in the chocolate, then sandwich the cakes with the chocolate butter icing.
Sift the remaining sugar into a bowl and add enough juice to make an icing that will coat the cake. Put a little in a separate bowl, colour it black, put in a small freezer bag and snip off a corner.
Mix the orange colouring with the rest of the icing and pour over the cake, letting it drizzle down the sides. Pipe four rings of black icing on top and draw a skewer through the icing to get a web effect.